Honey Glazed Apple Pear Tart Recipes

HONEY-GLAZED APPLE PEAR TART

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper or grease with nonstick cooking spray. Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet. Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over.
• In a bowl, combine the sugar, and cinnamon. Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar.
• Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff. Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.

PEAR TART

Steps:

• Place the currants in a small saucepan. Cover with water and bring to a boil. Allow them to boil for a minute and turn off the heat. Let them soak for about 5 minutes. Drain thoroughly and set aside. Preheat the oven to 375 degrees F. Combine flour, salt, and sugar, and cut in butter with a dough blender or 2 knives until it resembles a coarse meal. You can also use a food processor. Stir in egg yolks. Knead this mixture until smooth. This takes quite a bit of kneading (you might want to use 2 hands). Press the dough out on the bottom and sides of an 8 or 9-inch springform pan. Neatly finish the rim. In a large bowl, gently combine the pear slices with the lemon juice, spices, sugar, and currants. Carefully arrange the fruits in the crust. Dot with butter, sprinkle with sugar. Bake for about 30 to 40 minutes, or until the crust is golden. Cool and serve.

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

GLAZED APPLES AND PEARS

Steps:

• Peel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly.
• Melt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes.
• If adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Serving suggestion: Vanilla Ice cream and gingerbread cookies.

PEAR TART

Steps:

• Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
• Squeeze the juice out of the lemon and combine with water in a bowl.
• Slice pears by cutting into quarters. Cut out core and slice crosswise in 1/4 inch thick slices. Put into lemon water while you finish cutting pears. Drain well in colander when done.
• Place pears in a large skillet with rest of the ingredients (excluding almonds) and cook for about 10 minutes, stirring frequently on medium heat.
• Remove pears with a slotted spoon from hot pan to a bowl and cool completely.
• Add in almonds and then reduce liquid to about half the volume and cool separately.
• Spread pears evenly over crust. Brush syrup over pears.
• Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

JOAN'S PEAR TART

Steps:

• Beat the first 4 ingredients together until well blended and then add the pecans to the mixture and mix well.
• Press into an 11 inch round tart pan (use the one with a removable bottom for best presentation).
• Beat together the cream cheese, sugar, eggs and vanilla for the filling and pour over the crust.
• Arrange the drained pear halves in a pretty design on top and sprinkle with cinnamon sugar.
• Bake at 450 degrees for 10 minutes and then turn the heat down to 400 degrees and bake for an additional 25 minutes.
• Remove side from tart pan to serve.
• Serve warm and if desired garnish with whipped cream.

HONEY- GLAZED APPLE PEAR TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray. Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet. Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon. Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff. Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.

PUFF PASTRY APPLE TARTS GLAZED WITH HONEY

Steps:

• Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.
• Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

APPLE HONEY GLAZE

Steps:

• Combine honey, apple juice, molasses, barbeque sauce, cinnamon, and nutmeg together in a saucepan; bring to a soft boil. Reduce heat and simmer, stirring occasionally, until glaze is smooth and thickened, about 15 minutes.

SUGAR-GLAZED APPLE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
• Add the Tablespoon of ice water and process for another five or six seconds.
• Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
• Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
• Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
• Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
• Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
• Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
• Serve lukewarm or at room temperature with ice cream (optional).
• Enjoy!

HONEY GLAZED CARROTS AND PEARS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
• Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
• Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.

GLAZED AND FLAKY APPLE TART

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool.
• Reduce oven temperature to 275°F. Peel apples; cut in half. Using a melon baller or teaspoon, scoop out cores. Rub cut sides of lemon all over apples, then place apples cut side down in a 13x9" baking dish. Squeeze lemon halves over and add maple syrup, brandy, vanilla, and salt. Cover tightly with foil and bake until juices are bubbling and apples are tender but still intact (poke through foil with a tester or toothpick to check), 60-80 minutes. Uncover and let cool. Increase oven temperature to 400°F.
• Meanwhile, toss almonds, 1 Tbsp. raw sugar, and 1 Tbsp. flour in a small bowl; set aside. Let puff pastry sit at room temperature about 4 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking and rotating once or twice, to a 16x12" rectangle. Slide parchment paper with pastry onto a large rimmed baking sheet. Trim around sides to straighten and tidy edges, then cut off a 1" strip from each side (you'll have 4 strips). Brush around edge of rectangle with egg, then place strips on top, aligning with edges. Trim any overhang from corners. Brush rim you just created with egg and sprinkle with remaining 1 Tbsp. raw sugar. Scatter reserved almond mixture over pastry, staying inside the rim.
• Gently arrange apples on top of almond mixture; reserve juices left in dish. Chill tart 15 minutes.
• Bake tart 20 minutes. Reduce oven temperature to 350°F and continue to bake until pastry is deep golden brown and puffed, 45-55 minutes.
• Meanwhile, scrape reserved apple juices into a small saucepan and cook over medium heat, swirling pan often, until syrupy (you should have 2-4 Tbsp.), 6-8 minutes. Remove glaze from heat.
• Remove tart from oven and brush glaze over apples. Serve warm or room temperature with scoops of ice cream.
• Do Ahead
• Tart can be baked 10 hours ahead. Store loosely wrapped at room temperature. Reheat in a 250°F oven if desired.

EASY APPLE TART

Steps:

• Preheat oven to 400 degrees.
• Mix dry pie crust ingredients, then add oil and milk. Mix just until incorporated wet and dry. Don't over work dough, and press onto tart pan with removable bottom. Bring crust about 1/2 inch up the side of the pan.
• Mix apple slices (use apple slicer/corer that cuts apple into 8 slices, then cut each slice into 3s), flour, cinnamon, salt, lemon juice, sugar and egg yolk.
• Brush crust all over with egg white.
• Place apple slices onto crust starting with the outside edge, slightly overlapping pieces into a ring, then put another circle of apple slices in the remaining inside circle.
• Mix topping of turbinado sugar and cinnamon, sprinkle all over apple slices.
• Bake 30 minutes, until crust is brown.
• Serve with ice cream.

HONEY-GLAZED PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
• Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
• Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
• Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
• When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.

FRESH APPLE TART

Steps:

• Place the flour and salt in the food processor.
• Add the pieces of butter (or shortening) and briefly pulse for 5 to 10 seconds or until the mixture looks like coarse meal.
• Add the ice water spoonful by spoonful, pulsing briefly a second or two after each addition until the dough just holds together.
• Empty the dough out onto a lightly floured hard surface and shape the dough into a flat disk.
• Cover with plastic wrap and refrigerate for a minimum of one hour.
• Roll out the dough into a circle with a thickness of about 1/8 of an inch.
• Center the dough in a 9 inch tart or pie pan.
• Preheat the oven to 375°F.
• Peel the apples, remove the cores, and slice thinly.
• Mix the apple slices together with the sugar and cinnamon in a bowl.
• Pour the apples into the prepared pie crust.
• Dot the apples with butter.
• Trim the edges of the pie with a sharp knife.
• In a food processor, mix the flour, brown sugar and butter together until crumbly.
• Stir in the walnuts and spoon the topping over the apples in the prepared pie crust.
• Bake the tart for about 45 to 50 minutes, or until the crust is light brown and the apple filling is bubbly.
• Cool for at least 15 minutes and serve.

INDIVIDUAL HONEYCRISP APPLE TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
• Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
• Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
• Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
• Fill a bowl with 3 cups cold water. Add lemon juice.
• Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
• Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
• Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
• Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
• Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
• Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.

GLAZED APPLE TART

Steps:

• In a bowl, combine flour and 1/4 cup of sugar; cut in butter until mixture resembles coarse crumbs. Combine egg yolk and water; stir into flour mixture and mix lightly. Form dough into a ball; press onto bottom and sides of an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Sprinkle the apples over crust. Combine granola, almonds and remaining sugar; sprinkle over apples. Bake at 350° for 50 minutes or until apples are tender. Cool on wire rack. Combine confectioners' sugar and lemon juice until smooth; drizzle over pie.

HONEY-GLAZED GERMAN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 335°F (170°C). Grease a 9-inch (22 cm) tart pan (with a removable base) with butter, then dust with flour, turning to coat evenly and tapping out the excess.
• In a large bowl, cream the sugar, butter, and lemon zest together with an electric hand mixer until light and fluffy, 2-3 minutes.
• Make a well in the center of the creamed sugar and butter. Add the eggs, vanilla, and salt to the well. Beat to combine.
• Sift in the flour and baking powder, then beat just to incorporate. The batter will be thick and sticky.
• Using a rubber spatula, transfer the batter to the prepared tart pan and spread in an even layer, starting at the center and working toward the outer edges.
• Cut lobes off of the apples, then discard the cores.
• Stick a skewer crosswise through the flat side of each apple wedge, just deep enough so the skewer is not exposed; this will prevent the knife from cutting all the way through the apple. Set the apples flat-side down and thinly slice lengthwise, stopping your knife when you hit the skewer. Remove the skewers.
• Arrange the apples in a circle pattern over the batter and gently push in to submerge slightly.
• Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out almost completely clean. The cake will brown around the edges before it's done.
• In a small bowl, mix together the honey and water.
• Brush the honey mixture over the top of the warm cake.
• The cake can be served immediately, but it is even better the next day, as the apples will infuse the cake with their flavor when left to sit covered at room temperature overnight. Remove the tart ring, then slice and serve.
• Enjoy!